Basic Jelly Roll
Recipe courtesy of Louisiana Kitchen & Culture
Serves 10 to 12
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Preheat oven to 400ºF. Line a 10x15-inch jelly roll pan with parchment paper or waxed paper.
Sift flour, baking powder, and salt together.
Beat eggs until very light and fluffy. Add sugar a little at a time, beating well after each addition. Add water and vanilla and beat well.
Fold in flour mixture and pour into jelly roll pan; smooth surface and bake for 13 to 15 minutes, until golden.
Meanwhile, dampen a15x20-inch clean cloth and top with a piece of parchment paper slightly larger than your jelly roll pan; generously sprinkle with powdered sugar. Remove cake from oven and let it cool for a few minutes; quickly turn cake onto sugared paper. Gently remove parchment paper from bottom of cake. Starting with the short edge, tightly roll cake into a cylinder with the parchment paper inside and set aside to cool to room temperature.
To finish, gently unroll cake and spread cake with jelly (heat gently and thin with a little water if needed.) Re-roll cake, using parchment paper to help; when finished, tuck parchment paper around rolled cake if not serving at once. To serve, transfer cake to a serving platter, seam side down, and dust with additional powdered sugar.
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